Lemon Cake

Name: Lemon Cake
Ingredients: 12 egg yolks; 5 whites; a pinch of baking powder; the grated lemon rind; sugar; the flour, sifted with the baking powder; the stiffly beaten whites of the 7 eggs; pecans; spices

From The Fredericksburg home kitchen cook book, 1921

MRS. AUG. CAMERON.

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3047Calories

99 gProtein

339 gCarbs

148 gFat

Full nutrition (33 nutrients)

Calories3047 kcal

Protein99 g

Carbohydrates339 g

Fiber17 g

Sugars205 g

Total Fat148 g

Saturated Fat7.7 g

Monounsaturated Fat47 g

Polyunsaturated Fat27 g

Cholesterol0 mg

Sodium11 mg

Potassium760 mg

Calcium225 mg

Iron11 mg

Magnesium171 mg

Phosphorus447 mg

Zinc5.8 mg

Copper1.4 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A3 mcg

Vitamin E12 mg

Vitamin K4.9 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)3 mg

Niacin (B3)10 mg

Folate214 mcg

Choline8.5 mg

Caffeine0 mg

Water514 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 47. The excerpt below is the record exactly as published.

a pinch of baking powder. Beat the 12 egg yolks ; 5 whites and sugar, at least 15 minutes. Add the grated lemon rind, spices, pecans, and lastly add alternately the stiffly beaten whites of the 7 eggs, and the flour, sifted with the baking powder

Cook this with the app: pantry check, scaling, and the assistant.